 Good morning, good afternoon, and good night to everybody who joined the seminar today. We have another seminar on Bao In Foods webinar on Indigenous foods and their composition. And we have very great presenters with us, and you will see how they present what the Indigenous people are eating and what is their impact on their health, on their nutrition and what is in the foods that they have been eating for so many years. I'm very pleased to welcome Jan Fernandez and Anne Pernell, who will present the Global Heart on the Indigenous People's Food System. What is it and the objectives? Janne Mel Drom will then present the inventory of foods in two or three Indigenous people's food systems and the availability of food composition information. Barbara Burlingham will then talk about nutrition and health of an Indigenous peoples, the role of traditional foods, before Laura will conclude with the inventory of Indigenous foods consumed and their composition from the northeast of India. And afterwards we will have 25 minutes for questions and answers. And I would like to ask you all to, if you have any questions, to ask them in the chat or in the Q&A section. Without further ado, I would like to give the floor to Janne and Anne. Ruth, thank you so much and thank you to the organizers. I will not be speaking Anne Brunel, who is the co-chair of the Global Heart on Indigenous People's Food Systems, will be presenting. I just wanted to say two words of support and perhaps to remember all of us of the importance of the InFoods Initiative. It was about four or five years ago when we started collaborating to analyze Indigenous peoples' foods through the network of laboratories that can take micro- and micronutrient analysis. This is still in the agenda. We continue receiving requests daily from Indigenous peoples that they want to know the micro- and micronutrient composition of the food. The work that you're doing is tremendously important and certainly is one of the reasons why within the Global Heart on Indigenous People's Food Systems you are a key and essential ally and member. I'm very happy to see Barbara, Lomba and of course you, Ruth. And with that, I need to go back to the event where I was. As you know, this is the UN Permanent Forum Week. Today, at this same time, they are launching the State of Indigenous Peoples' World and we were honored this year by drafting a part of that book, CFO, for the first time. So I just stepped out of that meeting because I wanted to support this very important seminar and I leave you in the very able hands of Anne Brunel who will be talking about the Global Heart and of course of Jennifer Meldron that will be talking about some of the research that we are doing with Indigenous peoples. Congratulations, Ruth, and my greetings to you, Lomba, Barbara and the rest of our panelists and colleagues. Thank you so much. Over to you, Ruth and Anne. Thank you, John, for the nice words and for being with us even with the schedule and the changes in the schedule. So may I give the floor to Anne to present. Thank you. Thank you, Ruth. Thank you, Jan. So I'd be very pleased to share you some insights on the work of a fowl on Indigenous peoples' food systems and the Global Heart. And if you allow me, I am launching the presentation. So very quickly, we started working in the team in 2004 on Indigenous peoples' foods with the voluntary guidelines on the right to adequate food. Then in 2009 and 2013, the Fowl Nutrition Division and Barbara Bullingen that is with us today, together with the SIN Center at Maggie University published two very important and impressive books, I must say, on Indigenous peoples' food systems that really focus on the nutritional aspects of 12 Indigenous peoples' communities across the world. In 2015, Indigenous Caucus requested Fowl to create a task force on Indigenous peoples' food systems. And so that is a reason why two years later, together with Biodiversity International, the Indigenous Partnership for Agro-Biodiversity and Food Severity, REG and C4, we developed a methodology to profile Indigenous peoples' food systems in order to target their, in order to really understand their sustainability and climate resilience elements. In 2018, we organized together with other organizations at the Fowl, the first high-level expert seminar in Indigenous peoples' food systems, and the main output were the consensus on the need to create a global hub on Indigenous peoples' food systems. So I will elaborate later on this. Then in 2019, we organized an expert seminar on traditional knowledge in Indigenous peoples' fisheries in the Arctic region. Last year in October, we witnessed as a creation, official creation of the global hub on Indigenous peoples' food systems at the Technical Committee on Agriculture, COAG, of Fowl. In December, we had the high-level expert seminar on Indigenous peoples' food systems in North America. And so this year, we are undertaking the publication of a book that would be the third book after the two ones I just mentioned on Indigenous peoples' food systems' insights on sustainability and resilience from the frontline of climate change, and that will highlight eight Indigenous peoples' food system profiles that have been carried out recently. And then I will end my presentation with the first task of the global hub on Indigenous peoples' food systems that is to coordinate the elaboration of the white paper, the WIPALA paper on Indigenous peoples' food systems for the UN Food Systems Summit. So as I was saying, since 2017-18, sorry, we have been with Indigenous peoples and local organizations profiling 17 Indigenous peoples' food systems across the world that you can see identified with the stars. And so I highlighted in blue the age profiles that are gathered in the book that we are releasing soon. And you can see the Inari Sami in Finland and the Kel Tamashek in Mali that will be further discussed by Jennifer in her presentation. So this is the cover, the draft cover series of the book that we are releasing now and that aim to highlight the unique and common characteristics of sustainability and climate resilience of Indigenous peoples' food systems and also the drivers that affect them. So the objective of this publication is double. The first one is to acknowledge the contributions that Indigenous peoples can make to achieve the sustainable development goals, but also to advocate for these contributions and food systems to be taken into consideration in ongoing discussions on sustainable food systems. So as I was saying, the research approach was participatory and implemented by Indigenous or local organizations that have strong ties with the selected Indigenous peoples' communities. Why these technical inputs are important for the global hub and that lead me to the presentation of, oh sorry, excuse me, I just wanted to highlight very briefly the methodologies that have been used for profiling the eight Indigenous peoples' food systems. So we have been going through a series of seven thematic discussions that talked about tradition and trends in the food systems. We look at the local diets, the production, the sourcing of food, the role of traditional knowledge in the food system. We also look at the sustainable use of natural resources, especially on energy, water, soil, waste, pest and decent regulation, pollination-wide resources. We also have a look at the exchange, trade and marketing within the food systems, the market linkage and how food comes, external food comes into the food system as well as what is sold by Indigenous communities. We had a look at the seasons, climate shocks and change, the food systems, interstitial and traditional governance systems and how we can affect sustainability very positively. The diversity in the diet and production system and also we have a look at young peoples' knowledge and perception. All of this information that we had as a change to exchange with the local communities have been analyzed against five principles of sustainability that are provision of livelihoods, equity and social well-being, resource-efficiency, action to conserve, protect and enhance natural resources, responsible and effective governance mechanism and resilience of people, communities and ecosystems that is based on the 13 sharp indicators that I'm highlighting here now. So very rapidly we look at the globally autonomous and local interdependent aspects of the food systems and so the other eight, 13 indicators. So yes, so why this publication and technical book is important for the unit and also for the Global Hub and that leads me to the presentation on the Global Hub because it is a knowledge platform that brings together universities, research centers, Indigenous organizations and UN agencies that work on Indigenous peoples' food systems and so the core principle of the Global Hub is the co-construction of knowledge that builds on scientific and Indigenous peoples and traditional knowledge at same level of respect and recognition. We look at the complementarity of the knowledge systems. So as I said, it was launched during the 27 sessions of the FAO's technical committee on agriculture last year and it has already 18 members in which input is a part of it. So what the Global Hub is contributing to, as I said, the core, the importance of the main objective, sorry, of the Global Hub is to generate knowledge in the context of the UN decade of action on nutrition to contribute to the SDGs, to the strive for zero hunger and FAO efforts in the transformation towards more sustainable food systems. And so in this context, we are currently working in order to support the 2021 UN Food Systems Summit, but all the policies, discussions and initiative that can relate to sustainable food systems. I'm thinking about the voluntary guidelines on food system and nutrition of the CFS, UNFCCC, CBD, INFUD, Decade of Indigenous Language, Decade of Family Farming, Decade of Ecosystem Restoration and we are open to, of course, other policy discussions and initiatives. So the Global Hub is a minute left. Yes, thank you Ruth. The work of the Global Hub is organized around four pillars of work. You have more information on the website. As I said, it was created during the high-level expert seminar that we had in 2018, and I gather 200 participants as you can see here. And so I really finished with what is the first task of the Global Hub is to coordinate the elaboration on the White Paper on Indigenous Peoples' Food Systems. So we provided an initial draft that we circulated among the database of Indigenous Peoples' organizations that we have, and we received 50 contributions, either collective or individual that we integrated into a final version of the paper that we present to the scientific group of the UN Food Systems Summit. We are currently integrated in the latest comments, but the way forward is to translate it into French and Spanish and issues of paper. The paper provides elements of characterization of Indigenous Peoples' food systems, how they contribute to sustainability. We provide facts on what Indigenous Peoples' can bring on the path toward the most sustainable food systems, and you provide a recommendation for the five action tracks. And thank you very much for your attention that I stopped there. Thank you very much. Thank you so much, Anne and John, for setting the scene. So may I now give the floor to Jennifer? Yes, thank you so much, Anne, for the great introduction. I'm just here going to share my presentation. Here we are. Do you see the presentation signs? We, I think you need to change the setting. So you see more of your, you see more of your notes. Sorry, the technical issues. So yes, Anne has provided a great introduction to the context for this presentation. So I'm going to look closer into the nutritional values of foods in two of the eight Indigenous Peoples' food systems that are included in this book that's going to be released very soon. To start, I would like to just give a very brief introduction to what are Indigenous Peoples' food systems. These food systems are very diverse. They include, they are generating food from many different methods, including hunting, gathering, wild tending, herding, cultivating, shifting, cultivating and other methods in all the diverse ecosystems of the planet. And despite this diversity, there are also some common characteristics that we see in Indigenous Peoples' food systems. They're generally very, they're subsistence oriented and closely tied to local land, water, plants and animals. They depend upon a rich body of traditional knowledge, the culture, spirituality and cosmogony of the people. And we look, we see that they are more about food generation than food production in the sense that the food is a result of enhancing natural cycles and biodiversity, seasonality, maintaining ecosystem balance and low use of external inputs. And we see that they are biocentric systems as opposed to anthropocentric systems as people are one part of the ecosystem and all the elements are considered sacred with a spirituality in all living things. Foods are carrying many dimensions in these systems that is for nutrition, but they are also medicinal, social, emotional, spiritual and other values. Traditional foods in Indigenous Peoples' food systems include many highly nutritious and health-promoting items, as was well documented in FAO and CNES earlier work on Indigenous Peoples' food systems. Traditional foods remain as primary dietary staples for many Indigenous communities, however, their use is also declining for others because of a number of interconnected drivers, including greater connection to markets and integration in the cash economy, declining access and rights to traditional territories and resources, disconnection from traditional knowledge systems, especially resulting from assimilative education policies, and also shifts in values and lifestyles among younger generations. The declining use of traditional foods is in many cases associated with rising health challenges such as non-communicable diseases, micronutrient deficiencies, and obesity. And we see that recognizing the nutritional value of Indigenous Peoples' traditional foods is a critical step towards enabling their role in diet quality. Many of these foods are understudied and their nutritional values are unknown to science, although they're well known within the traditional knowledge systems of the people. But building this scientific knowledge can be important towards integrating these foods better into nutrition programs. So it is within this context that the Indigenous Peoples' Unit at FAO sought to analyze the nutritional roles of foods in Indigenous Peoples' food systems. For this presentation, I will focus on two food systems in two distinct sociocultural regions, which are the Inari Sami in Finland and the Kel Tamashek in Mali. The guiding questions for this analysis were, which foods are important sources of macro and micronutrients in the food systems? And what gaps exist in knowledge about the nutritional values of foods from these food systems? The analysis was developed based on lists of foods that were collected in the food system profiles for the books that was described earlier by Anne. The food system profiles were developed through thematic discussions and focus groups and key informant interviews. So we captured lists of foods that were generated in the territory sourced from the market and consumed by the community. We also gathered many reflections on seasonality and trends in the use of foods currently and over time, among other information. For the presentation today, I cross-referenced the lists of foods to nutritional composition data that was available through national and regional databases. So for the Inari Sami, I used the Finale National Food Composition Database. And for the Kel Tamashek in Mali, I referred to the West African Food Composition Table that is published by Vau and InfoZ. I also referred to the Vau InfoZ Food Composition Database for biodiversity. Values were integrated from this biodiversity database. If they were not covered by the relevant national or regional database or if they were values that were specific to the country that I was in focus. So the analysis focused on 30 nutrients and the foods were classified as being sources or high in these nutrients following the Codex elementarius guidelines and the reference nutrient values from the EU. So first I will share the results from the Inari Sami food system. This food system profile was completed with the Nellum community, which is situated to the east of Lake Inari in the Lapland region of Finland. The food system is based on the annual migration and free grazing of reindeer, which have been domesticated for herding purposes, as well as fishing, hunting and gathering of wild edibles. A very limited level of cultivation is also occurring for potatoes and a few vegetables. More recently, grocery stores have also been providing much of the food for the community, although they estimate that three quarters of their meat comes from the indigenous food system. The Sami people's social organization and seasonal lifestyle is organized around reindeer herding. This is well exemplified as names in the months of the local calendar have meanings related to reindeer, such as the calving month and the month of hay making or the month of shedding reindeer hairs and the rutting month of male reindeer. Most of the community members are part of the traditional reindeer herding community called Nellum Sida, and the leaders are one elder and one younger reindeer herder. Through the thematic discussions, a total of 25 food providing species were documented. The list of wild gathered species was not completely exhaustive as certainly more mushrooms were gathered than could be identified to species, but these are the main and most significant traditional foods that were documented by the community members. We saw that they are coming from at least five nutritionally distinct food groups, following the classification used in the minimum dietary diversity for women indicator. So the cross referencing with the nutrition composition tables found that 17 of the 25 species had some nutrition composition information. There were seven species for which no nutrition composition data was available in the in the finale or in the biodiversity database by inputs. These are those that are shown in the photos here. So you can see that most of them, all of the hunted poultry birds, they were not covered in these databases. There was also a wild collected mushroom and the European grilling fish that was that was not covered. There were also a few foods used in the community that had values, nutritional composition values in the inputs biodiversity database but that were not covered by finale, which included some important foods from reindeer such as bone marrow heart and tongue. So those values were included from Canada. There were also values for Arctic Charms and milk cap mushroom that were brought in for the biodiversity database but that were not necessarily from Finland. So making use of the information that was available. This is a summary of the nutritional values of the foods that are in the Sami and Ari food system. This table is summarizing the nutrient content from various preparations for these foods and taking the maximum so it's showing sort of mainly the potential of these foods to provide these micronutrients. And we can see in this table that reindeer meat in particular stands out as a very important source of numerous vitamins and minerals. This meat is also appreciated for being quite lean. It has just slightly more fat than would enable it to be called low fat following the codex elementaries guidelines. But it is well appreciated in the community for being lean and and very nutritious. Fish are also well consumed and they stand out as an important source of calcium among the berries, the lingonberry is it can be seen as a very important source of numerous minerals and vitamins. So there are also so while we see that there are these many sources of nutrients there are also many gaps in the data. So you can see that highlighted in the cells here that say and and summarizing that across all of the 30 components that were analyzed. You can see that so the that there are many important sources of a lot of these micronutrients which are in red. And some are low in these nutrients but we also are missing a lot of information so that's the white bars here that show that that we didn't have any compensation information for some of these micronutrients such as chloride chromium fluoride molybdenum biotin and pentothonic acid. So now we will turn to another food system in a different part of the world. This is the Kel tamashik in the community of our 10 in Gargando circle of the Timbuktu region of Molly. The Kel tamashik are known to have roamed in Gargando during the dry season. They are livestock well before the 15th century. Traditional livelihoods are mainly based on pastoralism milk and meat and their byproducts are the core of the diet and income. The Kel tamashik community self identifies through these food items and their unique local processing methods. Milk in particular has great cultural significance. The goat and sheep breeds farmed by the community are Sahel breeds. These breeds have traditional significance and they are also adapted to the harsh local climate and the supply of resources in the environment. Mobility is an ancestral cultural value and it is essential for the subsistence of the community because it enables a rational use of natural resources. Constant movements follow pastures and water availability. The partial sedentarization and cultivation of crops, especially vegetables is fairly recent in the history of the community. Foods from the market also have a role, while 65% of the diet was estimated to come from the indigenous food system and the landscape. So the thematic discussions revealed documented 25 food providing species in the system. And we can see that these foods are coming from at least nine nutritionally distinct food groups. So there are some gathered fruits and vegetables, many meat and milk products, poultry eggs, cultivated and wild gathered cereals, cultivated tubers, and some cultivated and wild collected vegetables. The coverage of these foods in the West African food composition table was quite good. Two species were found that were covered in the in foods biodiversity database but that were not in the regional database. These were desert date and wild jute. Three species were not included in either database, which are the ones shown in the photos here. So there were two wild collected cereals that have very small grains that were not in either of the databases. And also beetroot was not covered in either of the databases, although this food certainly has some nutrition composition data available elsewhere. So this slide summarizes the nutrient values for the foods that are part of the traditional pastoral system. So it's covering the milk and meat products from different animals and the wild collected cereals, fruits and vegetables. What is striking with this table is that there are quite a number of sources of the nutrients that were assessed. The milk and meat products basically cover all of the nutrients while the gathered foods are also quite remarkable in their nutrient values, especially okra and jujube fruit stand out for supplying many micronutrients. The okra values here are not expressly for wild sourced okra and since it is grown widely across West Africa, it is not really clear whether these values or how well these values are corresponding to the okra that is specifically used by this community. Taking a look here, you can see the foods that are being generated by the community through more settled agricultural activities. We see that there are also many important sources of the different nutrients coming from these agricultural activities. What can catch some attention is the less impressive nutrient content of the cultivated vegetables as compared to those that were being wild sourced. And we see that there is a trend in the community towards selling more and more of their milk and meat and relying more on these cultivated foods and market sourced foods. So the consequences for their nutrition merits more attention. This is the overview of the coverage of nutrients in the food system and we can see that there are many good sources of most of the nutrients, but there are also gaps in knowledge that could be filled to help inform local nutrition strategies. So in reflecting on this analysis, I can say that these 30 nutritional values are really just a beginning as many more nutrients are relevant to be explored, such as fatty acids or specific amino acids and various bioactive compounds. It is also important to note that the nutrient values of these foods do not imply that they are available or consumed in sufficient quantities to enable realizing the recommended intake levels. Unfortunately, we don't have detailed dietary data to convey really the the status of these micronutrients in the population. The knowledge of the nutritional value of these foods though can be important to inspire and inform local strategies to enhance their role in diet quality. It's also important to highlight that of course in addition to the nutritional values. Also encompass values that go beyond nutrition, such as for food sovereignty, resilience, medicinal values, cultural, social and spiritual values that should be taken into account in any local strategies for nutrition. So I saw that the national and regional nutrition composition databases were quite comprehensive, although some important foods were not covered. And integrating these missing foods into these databases can encourage greater awareness and the role of indigenous foods in supporting nutrition outcomes. So for example, the finale database aims to support Finnish consumers in their dietary choices. Their website says that users can apply this online service to monitor their own food consumption and use it to calculate their nutrition intake. So extending the coverage of this database to some of the indigenous foods that were not included could enable Sami people to utilize this tool more effectively. And the, and as we saw the role of the in foods biodiversity database in filling some of the gaps in this analysis, we can see that the global databases on indigenous peoples food systems are extremely valuable. And their development should be continued and expanded to include the biodiversity of food and all of its properties, as well as cultural diversity and related conservation efforts. And I have many people to thank for this information, though, especially those who who developed the food system profiles and also some foul colleagues, especially in Andy and also Ruth, thank you for your help with this presentation. And I look forward to discuss with you more about the results in the question. And if for a very nice presentation. Yeah. So it's nice to see how nutritious these indigenous foods are. And if we replace them by more cultivated fruits and vegetables, we will make a big difference in the nutrient. And like we have seen so many times in in the literature. And I'm also pleased to see that the West African food composition table that we really created with the aim of including as much as possible by diverse food so I'm happy that we were better than the the finish one. So, so that's good. And yeah, there will be a lot of more questions and comments and before that one I would like to go and give the floor to Barbara. Thank you, Ruth. Thank you everybody. I'm very pleased to be here talking about this subject that I that I enjoy and it's very close to my heart for many, many years. In fact, the very first work I did on biodiversity for food nutrition was in the 80s in New Zealand looking at the nutrient composition of traditional Maori foods. Can you see my screen? Not yet. But you can't see it. Oh, sorry. Share screen. Sorry, let me go back. I'm having trouble, Ruth. The share screen is on the bottom, the green button. Okay, just a moment. You did very well in the practice. So it's on. Yes. And now we need to see your presentation. Yes. So we see the presentation, but not yet. Okay. All right, there we go. Thanks. So I'm talking about nutrition and the health of indigenous peoples. But before I talk about that, I'd like to just set up a few assumptions. When we talk about nutrition, we talk about it depending on the sector that we've come from. So for example, health sector has a model of the nutrient as the basic unit of nutrition. And this is a health and disease model system. You have a deficiency. You identify it through a chemical or a clinical measurement and you treat it with a nutrient and typically it's single nutrients or a tiny subset of a couple of different nutrients. Then you have the agriculture sector model of nutrition. Food was that basic unit. FAO, for example, was long of the view that if you provide the food, everything else follows. We know that's wrong. We know that in spite of adequacy of food supply and food intake, micronutrient problems existed. And then when we saw the failures of these two, really the only two models that were out there for nutrition, the health and the agriculture sector model, and saw the failures of both of these, it occurred to many. But we needed a multi-sectoral model and that diet should be that functional basic unit of nutrition. And this actually came out of the work and consultancies that involve the environment sector. And if we look at the diagram below, this is a schematic of the food system in one of the reports by the high level panel of experts for the Committee on World Food Security. What we do, it is very difficult to address in a holistic way the entire food system. So we need to be reductionist to a point. We need to pull out pieces of the food system, evaluate it and then put it back in the way we evaluate the contribution that nutrients, foods and diets make to human health and their place within that food system. So one of the accusations that the food composition community hears is it's too reductionist. It is too nutritionist as if it were a criticism. And sometimes it is. Sometimes we look at these things in isolation without putting them back in. But the beauty of traditional food systems of indigenous peoples is it is always viewed in that context so we can analyze it. We can look at individual micro components, but then in the context of indigenous peoples and traditional food systems, we put it back together again. So earlier speakers mentioned these two books. The first book in the series that I was involved in is the indigenous peoples food systems with a subtitle the many dimensions of culture, diversity and environment for nutrition and health. And these are the 12 case studies listed on the map. The second book took those same case studies and instead of presenting them individually, we pulled it apart for different contexts for public health, for infant nutrition, for women and for various other aspects of health and well-being. And the subtitle of this next book was Food Systems and Well-Being, Interventions and Policies for Healthy Communities. One of the early studies done in Pacific Island communities, and I live in a big Pacific Island, New Zealand, not the biggest, Australia would be the biggest. But back in the 80s and 90s, there were studies done by UNICEF, by WHO, looking at problems in these Pacific Island communities, one of which was the documented problem of vitamin A deficiency manifesting as like blindness, butto spots, and even a zero-thalmia leading to blindness in children. So it's so this was a problem. It was a problem that manifested some time after the industrialization and the westernization of these Pacific Island nations, Micronesia, Polynesia and Melanesia. So UNICEF was in there supplementing the population, the children mainly and women, focusing on pregnant women with vitamin A supplements. Meanwhile, there was a person in Micronesia looking at vitamin A deficiency disorders, understanding that it was very prevalent. For example, WHO reporting that up to 230 million children were affected by vitamin A deficiency disorders. It was causing a lot of health problems, including blindness. About half a million people were blind through preventable causes like vitamin A deficiency. This is an example of zero-thalmia. It's not very nice to look at. This is a pitot spots, one of the early manifestations of vitamin A deficiency. And vitamin A deficiency was deemed more prevalent than HIV AIDS, tuberculosis, or malaria. But it was curious the way the health sector was dealing with this and the agriculture sector was not involved at this point. And there even today is what I would call a twisted logic of the disease model of malnutrition where studies are done on vitamin A because it's an easy deficiency to measure. But using vitamin A, measuring it as deficient, treating it as if vitamin A deficiency is the problem when the problem is diet quality. And vitamin A deficiency is simply a marker, an easy marker to measure for determining the poor quality of a diet. So kids are still going blind, people are still suffering. And the twisted logic from the health sector has issued statements like this. Studies have shown that zero-thalmia not only causes blindness, but also affects growth, general morbidity, and mortality. So taking it to that disease, the disease, instead of the diet, instead of the problem with the quality of the diet related to micronutrients. And in this paper saying this very strange statement came out just a few months ago, December 2020. And there was a final statement in the paper saying some studies have shown a higher prevalence of zero-thalmia in children suffering from concurrent anemia, which could be related to poor dietary intake of nutrients as an aside instead of the basic problem. And one of the reasons we understand this so well in Micronesia is because of the work of, on one of these case studies that are presented in these first two books. The work of Lois Engelberger, where she, in this quite famous study now, looked at the biodiversity of banana varieties in the islands and determined their nutrient content. But the Cavendish banana we all know, which has no micronutrient, no, let's say, pro-vitaminate carotenoid content compared to, say, this deeply-hued, darkly-colored banana, which is very sweet and very delicious, and children especially love it. And this one has more than 8,000 micrograms per 100 grams of banana. And if we look at how much food you need to meet recommended intake of vitamin A, and we look at, say, the carrot banana, 50 grams of that banana and the requirement for a vitamin A is met. You take the Cavendish banana, it's impossible. You could eat a metric ton of it and you still would not meet your nutrient requirement. We can look at something else like orange fleshed sweet potatoes. And this is the biodiversity, not the biotechnology of sweet potatoes. And you've got varieties with very high beta-carotene content. And for some of those varieties, it might take as little as 60 grams of sweet potato to meet the requirement. For the pale fleshed varieties, it could take as much as a whole kilo of sweet potatoes to meet your requirement. And if we look at these case studies and we look at the generalizations made in the second volume on health and well-being in these traditional food systems of Indigenous peoples, the one overriding generalization that we could make is the less adherence there is to a traditional diet, the greater the problems of micronutrient deficiencies, diet-related chronic diseases, obesity, etc. And in places like Micronesia at the time, we could look at the percentage of intake from local foods versus imported foods. And for example, in women, 73% of the dietary energy came from imported foods. In children, it was even more, 84%. And just like with the Mediterranean diet, the problem is the ability to adhere to those traditional diets. And the problems were fewer in the communities where they had greater adherence and the problems were many and greater in the communities where they either didn't want to or couldn't adhere to the traditional diet. So there are challenges. And a lot of these challenges come down from above. And they say that in the least developed countries, people don't care about biodiversity. They're much more worried about food security and livelihoods. So we see that, for example, in that orange line. They say that biodiversity is not important. Even food safety is not important. The focus is food security and livelihoods compared to developed countries where they don't need to focus so much on livelihoods or food security. And they can focus more attention on food safety issues and biodiversity. We challenged that. We didn't think it was necessarily valid. And that was proven in an Afro Foods meeting. Afro Foods, one of the regional data centers within InFoods. And at one of the meetings, some time ago now, 11 years ago, there was a call for action from the door of return, returning to a food renaissance in Africa. This was very symbolically held at the door of no return at the house of the slaves on Gory Island. And there were a number of resolutions and recommendations at that meeting, and I will read a few of them. They noted that the degradation of ecosystems and the loss of food biodiversity contributed greatly to increases in poverty and malnutrition in Africa. They recognized that returning to local crops and traditional food systems is a prerequisite for conservation and sustainable use of biodiversity for food nutrition. They acknowledged that local foods are the basis for African sustainable diets. First time ever in an FAO document, sustainable diets as a term was used. They urged that food composition data be emphasized as the fundamental information underpinning almost all activities in the field of nutrition. And they called upon the sectors of public health, agriculture and the environment and food trade to help reinforce and assist with the improvement of food composition data, particularly on local foods. And Afro foods was represented by people of a number of different indigenous communities. And back to Pacific Island countries, the third edition of the Pacific Island food composition tables is under development right now. But the second edition alone already had seven different varieties of taro, six varieties of yams, a lot of local fruit. That is not necessarily found elsewhere, local nuts, local beans, local green leafy vegetables and even traditional recipes. In addition, it had a lot of the foods that are part of the agricultural surplus of developed countries being dumped in Pacific Island nations like mutton flaps from Australia and New Zealand and Turkey tails from Canada and the US. These foods are very high in fat and are popular foods, very inexpensive and are contributing to the public health crises in Pacific Island countries. Just some other foods, wild animal foods are also included in the Pacific Island food composition databases, crocodile pig, insects, even worms and ants. And I just want to talk a little bit about dilemmas and trade-offs when we talk about traditional food systems of indigenous peoples and the role of underutilized and wild foods and also the role of meat. We have to make a few assumptions. One of those assumptions is that all food systems are sustainable potentially. If they weren't, there would not be people living in those food systems. They would not have been thriving for millennia before industrialization of food systems. So if we look at animal foods and we understand that animal foods are important in the diet of many communities, indigenous communities, we cannot afford to make blanket statements like the world needs or the whole world needs to decrease consumption of meat and dairy. The dilemmas are that meat and dairy are rich sources of nutrients, but they in many places high in takes increase risk for non-communicable diseases. They contribute to deforestation in many places, but they are natural repositories of plant biodiversity, the grazing pastures, the natural grazing lands of livestock in many parts of the world. And that plant biodiversity in forage crops, naturally occurring, are part of that kind of synergistic sustainability and their great global carbon sinks and contribute to the global carbon balances. There are pasture species are fibrous, humans can't eat them, ruminants and other grazing animals can. And therefore, the declaration was made at the second scientific symposium on biodiversity and sustainable diets using livestock as the example that we need to look to the context and the context, whether we're talking about us in our diets or traditional food systems of indigenous people that context has to be the ecosystem and the essence of sustainable diets is an ecosystem approach. And the importance of indigenous food systems to food security will only be realized when more compositional data are generated, compiled and disseminated. And that includes not just the foods that people are eating, but also the ecosystem and ecosystem services that allow that food to be there. And the example in Mongolia at this Human Nutrition and Livestock Symposium was the mint species, they are grazing these indigenous horse species are grazing on pasture that gives them together with the genetic trait of that species, the ability to have the N minus three fatty acids in there in the meat and in the milk. And it is that ecosystem, not just the animal, not just the pasture, but the combination of everything in all the ecosystem services that allow the population to meet its nutrient requirements and to attain a sustainable diet. Change one thing in that context, and it does affect the nutrients that are available for consumption. One minute left. Okay. I would encourage everybody who's interested in the indigenous people's food systems to study the Samoa pathway. It provides useful policy advice for, among other things, getting funds to undertake food composition analysis to populate national food composition databases with local foods. And I would like to credit the indigenous peoples with one of the most important things that has brought the context of ecosystem and planetary health to our scientific community and this is comes out of Bolivia it's a law, the law of the rights of mother nature to water, to clean air to equilibrium to restoration to the diversity of life and to life itself. And I, one of the recommendations that I hope comes out of the food system summit is to revise the universal declaration of human rights to include a lot of these dimensions and see international here for vegetables so let's see some local healthy fruits and vegetables. That's it for me. Thank you so much Barbara so for this very inspiring talk. Yes, you're always very inspiring and have always been and I think you are the mother of biodiversity and nutrition within FAO and everybody recognizes you for that. So thank you so much and let's go to our last talk and I would like to give the floor to long one. Thank you. We'll be talking about the inventory of indigenous foods from the rest of India and the muskine. But this is a very big topic so I will be just touching on many things. Long time we don't see your screen yet. No, not yet. We don't see it. It's still black. Can you see it? Perfect now. Thank you. Great. Sorry. That was the wrong stuff. Well, I will be talking about the indigenous foods from the rest of India and their composition. But since this is a very big topic, I will be just touching upon many aspects of this. About the land, the North-East India comprises of eight small states where about 240 indigenous people live there. Each of them have a distinct social culture and linguistic variability. North-East India also accounts for 7.9% of the total area of the country but accounts for 25% of the total forest covering. The region falls under the Indo-Bermas center of many species. It is now identified as one of the 104 biodiversity hotspots of the world. The land ownership and management system is very unique in North-East India because under the Indian constitution, the indigenous people in India of North-East are the owners of the land and its natural resources. For example, I will then talk about the state in the state of Kerala. All the land is owned by the people. The government owns only 6% of the forest land. The local customary laws are the one land fortunes. Community forest management system is the primary mode of forest conservation. And the main thing in guarding the region is immense biodiversity. There are typical land use types in the sources. This is of one tribe that is the Khazism-Negaliya. They have the reserve forest which is considered as the main regulator of ecosystem functions and services. In this reserve forest, we will find about 750 plus species, many of which are used as food sources. We have a mixed farmland forest. There is a fire market and breeding ground for wild animals. Here we have about 559 plus species, many of which are again used as foods. Now the typical ecosystem is the June cultivation, which is the shifting cultivation. This provides all the foods for most of the foods that are cultivated. In total, it gives about 99 or plus, depending on the tribes, from 60 to 100 foods. We have not looked at the doctors in India. There are so many tribes yet. We have not seen any systematic confirmation of all the foods that are available. So we did a systematic review to determine the number of foods that are available. We found 267 published papers. In this, wild plants food were used by all the tribes. But the species usage depended on their geographical location and ecology, hence it is not uniform among the tribes. Varieties of wild species are included in all the food counts. But here in the food count that we have made, we have not given the varieties within the species. For example, there are more than 200 tarot varieties that have been documented by research. Every single research station in North India. So if you look at the food groups, you see the cereals, millets. The greenery vegetables, top studies with different types of greenery vegetables that are collected from the forest. Then you have the fruits, then you have the insects, the aquatic species. And fruits, so you see a very radio, when we would count about 181 fruits. In a systematic study of one of the tribes, that is the Chavazans in Malay, we have found that they know about 614 fruits that are used in their diet. The only problem is that most of these fruits are now, they may have the knowledge, but the consumption is much, much lower. So if you look at the wild one that is in the green and the chaldean one that is in the red, and the chaldean one that is in the green, you will find that the wild food resources are plenty. So where does the food come from? For these indigenous people in North East India. First, the agriculture system, that is the shifting of the region. This continues to be the most dominant mode of food production, and mainly for the economy and the food security of the people in North East India. There comes the benefits, but in this benefit it is mainly the rice that is grown and of course the wetlands that provide the natural habitat, breathing an environment for the varieties of aquatic crops. What is more important is the forest. Forest is a very important role in implementing the food supplies of the indigenous people and they are increasingly linked to the forest. Many generations have been relying on the forest for their foods and actually there is a deep understanding of the ecosystem seasonality and availability of resources and its collection with minimal intervention of the ecosystem. So what is the nutritional importance of shifting of the region? You see the dune fields are filled with crop land races that are diverse, locally affected, associated with performance practice of seed selection and management. In mixed cropping system which is practiced in the shifting of the region, soil exhausting crops like rice, maize, nuts are grown along with soil enriching crops like the legumes. In any given village, you will find 65 to 90 crops that are cultivated in the nutrients, thus providing dietary diversity to the people. These crops are harvested at different time points. They are providing the farmers sequential harvesting and a variety of foods through the year. So relatively the principle crops that is the cereals and tree crops occupy 70% the intermediate crops occupy 10% or 20% and the minor crops occupy 10% of a typical dune. Now if you look at the indigenous cereals and millets, what comes first from the dune field is the maize. The maize is the first to come, it starts coming sometime in May-June and then this provides the food source for the people. The next winter when the rice is running low comes the millets. Different types of millets are used there, the foxtail millet, the finger millet. These are the main type of millet. The minor millets are also used. The millets are a source of protein as well as minerals. Then of course the buckwheat is used in the Himalayan, upper Himalayan region, but its usage is confined to the higher levels. Here you may also find the job steers. Job steers is an excellent source of protein, 16% and fat, 7%. There are two types of job steers that are normally consumed by the people, but the smaller variety of which has the lower protein. Then of course you have the stiguris, the black stiguris, the red stiguris, and the white stiguris which are used during different festivals and functions as well as in snacks. North East India actually has the greatest diversity because rice diversity is found only in the problem. North East to South East China, at least 10,000 indigenous rice varieties are supposed to be present in North East India alone. The rice varieties that is grown in substance agriculture are diverse and generally carry a great amount of genetic variability which are extremely important for providing genetic resources to meet the current new challenges for farming in stressful environment and for crop improvement. We have carried out a study on the rice landraces from North East India 144 varieties from different states of North East India Consistently we found a significantly higher levels of total dietary fiber as compared to the high yielding varieties that were developed in the green revolution. And when we looked at the glycemic index, we found that all the high yielding varieties had high glycemic index whereas all the rice landraces that were collected from North East India and studied have low glycemic index. So this assumes importance in a world where the diet is rising every day. Now among the cultivated crops, when we look at the crops, we see the sweet potato. Sweet potato is normally consumed by children and it is actually not very important as a food source in North East India. It is normally given for livestock feed. What is unique about the North East India is that in India, this is a tuber that is grown in the jungles and consumed raw. This is starchy and it has a sweet flavor. A very versatile plant is sedging into where the fruit is consumed as well as the tuber as well as the leaves. So when in season the fruits and the leaves are consumed, when out of season the tubers are consumed. What we see is, but the most important crop, tubers, is the collaggia escalata. More than 200 landraces are reported to be present in North East India but only 110 has been documented so far. This is grown in jungles and actually if you look at the tarot, a single tarot can weigh as much as 5.4 kg. Now if you look at the indigenous green legumes, I am showing you only those that are indigenous to the region. We have the soya bean which has a small variety, the medium size and the big size. In India, soya bean is consumed only in North East India and that too in a fermented crop. We have another very important crop that is the rice beans. The rice beans can have small size, medium size, big size and different in seed covers. Also we have the green beans. Green beans, this is a leguminous tree, so it's nitrogen from the soil, it gives you timber and it gives you food. It is consumed right from the immature seed. And the beans, the best part of these beans is it does not have any nutritional inhibitors and it is normally consumed raw. We have the traditional oil seeds. That is the perilla, for instance, which has high protein and fat. Also what is important is the iron and zinc content plus the content of alpha, linoleic acid and omega-3 fatty acids. The leaves are also consumed from this plant. Now various indigenous vegetables that blend and it gives flavor to the curry that, for example, if you look at the solenum varieties, all these are really important and accepted choices of the people. But what is important is solenum via skin. This is bitter, but rejuvenated people and very good in controlling hypertension. The bamboo shoot is consumed throughout the North East. Hundreds of varieties are present. They are either consumed in the raw form or in the fermented form. We also have the cultivated spices, the leaves are consumed during the season, during the love season, the roots are consumed, which is spicy and it still retains the flavor of this alien curry. Also the alien depression and the alien tendency. What is unique about this place is also the earth shogja planter, which is a plant that examples more like a bean, but very different from me. This is used by the people right from the initial stage until the inflorescence makes sure that this dry inflorescence is also kept for use during off season. The varieties of cheese have been elevated there. 52-capsicum languages have been distinguished based on their morphological appearance, flavor and contingency. What is unique again is this hatay. This grows about 8-10 inches long and it grows only in one village. When taken out from this village, it does not grow properly or it does not shoot properly. There are shoots, remember this one. The varieties are very spicy. Very spicy chilies that are there. Again you have the fire wall which is very hot and then you have the bird eye chili. But the most important one here is the Naga King chili which is considered the hottest chili in the world. Wild spices and condiments are also used in many ways. These are used in the raw form as well as in the dried form. What again I want to stress upon is this brass semi-liac. This in fluorescence that goes into the fruit, the seeds and once it is dried it is powdered and then the taste is taken out. This is used for all stomach elements. It is also used for allergy. And it is also used for controlling hypertension. When we analyze this, we find that normally the high levels of malic acid 1.4 grams per 100 grams. We also found tartaric acid and succinic acid. Now why green vegetables? Again, hundreds of white green vegetables are consumed nowadays. But many of them have the aerobatic values. For example, chlorotendron and coriopulgianum. This is used for controlling hypertension. It is also vegetable. It is also vegetable used for controlling hypertension. Another one is the platinum measure, which is a yellow vegetable but it is freshly ground and put in wounds to stop, to enable healing. Most of these green vegetables are also very good source of beta-carot. Now white fruits, hundreds of white fruits are there that are found throughout the year. Different white fruits, you know, make sure in different times as source of vitamins. But more importantly, again, there are the white fruits which have therapeutic values. For example, the iris calcium. This, again, is used for controlling sugar among the diabetes. Edible wild mushrooms, plenty. And in any case, the only problem with edible wild mushroom is in the scientific identification. This provides a source of protein as well as a source of vitamin D2. But my favorite is always this picture which has the mushroom as big as a child but unidentified. Now large insects are used. There actually is large insects that are used. This also provides a source of protein, fat and minerals. So also the nutritional benefits that come from the paediatric conflict system. What is more important is the snails. The Brothia, Pustula, and the Bellarmina pangolensis. What we found was that the Ecoseptic and Denoid acid and Docosahedic, certainly acid, the long chain entry fatty acid contained in the highest 70% of the probably fatty acid. Now what is that that we want to see? The food system of the indigenous people in Norse we know that the food biodiversity is the key to food security, education, nutrition, and health. And this is of course reflected in the nutritional status of some of the indigenous people in Norse India. However, many of the food used by the indigenous people have therapeutic values, but unfortunately lack of scientific data prevents lots of it from being leveraged as full potential to contribute to sustainable development. Forest foresters, of course, have discouraged the people from June continuation, but they have actually not really helped the people because the promotion of several technology by the government and the energy department to promote the common vegetables for commercialization or plantation crops that has come up. This has come up at the cost of reaching those specific values that otherwise have regrown into secondary forests. This has actually led to a lot of vital ecosystem services and land degradation. From being self-reliant, the indigenous people in Norse India are becoming more and more dependent on government's social security programs like the previous public discipline system which can fight failure of rights to each individual ICBS, etc. However, most of these schemes and programs introduced by the government have not adequately addressed the security needs of the June farmers. Their need for cash to get their children increased assets and enhance their purchasing power. What is more important is increasing exposure to the outside world. There is rising escalations between the communities, and these shifting cultivators change and are seeking options that will help them to assimilate into the dimension of the economy. The impact of markets on indigenous people's food system has brought a noticeable change in their lives and lives. Pushing the indigenous foods and leading to the consumption of high-fat ice sugar followed by rising incidences of MCDs in the region. Therefore, a provision of the indigenous people's food system of North India as a key to food and nutrition and food and nutrition security can help protect and strengthen the food system. Research actually is generally required and needed on the indigenous food system with active engagement of the indigenous people to demonstrate the potential of the traditional food system to support the ecosystem and sustainable food and nutrition security to drive sustainable policies in the region. Thank you. Thank you so much, Longva. It's so impressive which kind of foods are out there and they are increasingly known apparently. So that is really nice. So before going to the question and answers, I would really like to thank each of the presenters for excellent and inspiring presentations. Each of them bringing some different aspects of indigenous people's food and their implication for whatever. And for the food system, for the health, for the agriculture, for culture. And it's really so rich and it's inspiring and one would really like to taste many of these foods which we have seen on photos and which we were talking about. And yes, it's a pity that they are not that much available. And I also would like to thank Sol Ruiz who is helping us from the technical side for this seminar. And I would like to thank all the participants. We have 61 participants out of the 150 registered. And let me go now through the questions that we have received. One question is how do you define high source and low when you talk about for the nutrients. And this was for Jennifer. Thank you, yes for the question. I have defined this following the Codex Alimentarius guidelines for food labeling. And actually I have pasted in the link in the chat there where the question was asked. And the reference nutrient values for deciding what was high and low were taken from the EU regulation that was published in 2011. Okay, thank you. Also another question for you Jennifer. How to deal with different local names of indigenous foods and how to link them with scientific names. Yes, I mean this is very challenging work. Absolutely it is very detailed and challenging work and it's a concern for that to be a barrier to publishing the information. But certainly it requires botanical knowledge to study the local botany. There are some online resources and communities that can help to identify plants if you share the photos of the plant and some experts and people that are very passionate about plant identification can support the identification based on photos in those forums. So I think if you're having trouble identifying the foods in your food systems you could reach out to those online communities or to local universities and experts of botany in your regions. Because the identification is quite important to ensure that this information is connecting into the greater body of knowledge about these plants although if you're using the foods only very locally and the information only needs to be relevant at the local level then perhaps you can just proceed with the local names. Okay, thank you. So probably then to Longva the same question you have presented a lot of these scientific names so how did you manage to do that? Longva? Actually I thought most of these scientific names when I went to the Bob Mido site again, there are also so many published papers and they have also given the scientific name of many of the species that they have collected. So that's how we started collecting and we could reach 181 foods that had scientific identification. There were many foods that did not have scientific identification which we could not take because it was given in the local name and as I said 40 tribes are there in North East India and each local name differs from one from the other. Another way of looking at it is by looking at the picture. If you look at the picture and you find a similar picture you do know what the species is. Okay because this is when you want to do publications or writing articles especially also on the content you are very often required to give the scientific name so not having the scientific name can be a hindrance for publication of the results and talking about the analysis. And question for Longwein probably for others as well. Normally indigenous plants have a very short harvest time and these limits sometimes the sampling and therefore the analysis of the different indigenous foods. How many samples, different samples do you suggest should be in a pooled sample for analyzing in order to get high quality data out of that? I have already said in the shifting cultivation all these plants that are cultivated has taken life, short attack. So therefore it happens at different time points thereby providing food security and nutrient security to the people. Number two the foods yes it has short life but if you collect about four samples and then make it into a composite sample for analysis because you cannot analyze four samples differently for the same study due to cost then we should take at least four samples from different places make it into a composite sample and then analyze which should be very acceptable. Okay so if I understand correctly you put four different some of the vegetables into one sample and analyze it as a composite sample. Yes. Okay thank you for that and then we have some other questions of how do indigenous people appreciate our value these foods, their local foods if they don't know how nutritious they are or even if they know how nutritious they are do they value them more and eat them more and this is probably a question to all the presenters so what is your experience? In North India actually the foods are preferred because of the dietary preferences and the way they use the foods in different combinations in making a dish that is the reason why the white uncut vegetables of plant foods or other foods are still being used because of the dietary preferences of the people without even knowing whether they are nutritious or whether they have other forms of taste there. So can somebody add something for other parts of the world? Barbara we have a different set of stories in some Pacific Island countries where sometimes the youth reject the local foods they prefer the imported, the convenience foods, the fast foods but one story I liked so much during the intensive work on that university Jeff funded program of the four countries was in Brazil it was a story that a woman told she was deep in the Amazon jungle she said she would go there frequently they used to give the honored guests and she was won Coca-Cola as the beverage and not the local fruit juices I think they were valued and then one day she brought them a publication from the journal for composition and analysis showing the very high content of these beneficial bioactive components in the Amazonian fruits they didn't know what anthocyanins were or resveratrol or any of these other components but she said they were beneficial they were great so from that point onward this elder when he greeted visitors arriving deep into the Amazon he would give them the local fruit juice and he would tell them the nutrient content how beneficial it was and he was very proud of those local fruits and the fruit juices from that point onward really not understanding what the names of the components were or anything but just knowing that they were important they were beneficial and that they were valued and known internationally so I thought that was a charming kind of story related to somebody appreciating nutrient content even not understanding fully the meaning of it thank you thank you so much for this question I just wanted to say that this is an issue that really came strongly from the white paper that we have been collaborating with the many indigenous people from across the world and what came out is that we need interculturality in policymaking in terms of school feeding programs or includes interculturality in education for indigenous youth so that they got more aware about their traditional foods and the nutritional values and also raising awareness for indigenous adults or parents because we see how school feeding programs for example are really changing the taste preference of indigenous youth and also when doing the profiling exercises with indigenous communities what came strongly for one case for the Melanesan one is that this exercise helps the community to really reflect on their food system and how and they got more aware about how traditional knowledge was lost over the past decades and so it really catalyzed from what I read from the profile the wish to revigorate the transmission of traditional knowledge between the elders and the youth and so we are working very on this on the white paper in order to really pass the idea in the context of the UN food system summit Thank you Jennifer you would like to add something on that or certainly I mean I think that there are quite a number of reflections from the different food systems where we saw in many cases still a very high value on the traditional foods I can think of the back hunter gatherers in camera room with whom I participated in the profiling and for them the bushmeat and the foods from the forest are absolutely essential and they have a word for hunger that is specific to bushmeat so they have two words for hunger and one is for their hunger for bushmeat and one is that their hunger in general and so that food cannot be replaced in their food system and it's still one of the most preferred foods for them and this was seen in a lot of the different food systems that were included in that profile that the traditional foods are still very much valued although in other sites we do see some some tendency to be shifting more towards foods from the market yes so that's what comes to mind at the beginning I don't know if it was Jennifer or Anne who said that a lot of indigenous people ask Pao and your unit to analyze foods, why do they want to analyze the foods for the composition? I wish Jan were here because I think this is really from his experience through many consultations in seminars at the high level seminar that was held on indigenous people's food systems in 2018 and earlier consultations in 2015 I think that it's that people are curious to know the nutritional values and as we've seen they're not always well covered in national databases perhaps Anne or other speakers have more to add on this alright In New Zealand and in Pacific Island countries they typically want the analyses if they intend to export they need those nutrient composition data for different export markets well this is good news and bad news yes yes and then we have another question to Longbar you said that there were 748 cereals in the north are these pieces and priorities or do they include dishes because it's a really high number I'm sorry I did not mention there are rice the right is mostly mostly land races it's really impressive how many land races are still in the area and you presented as well a lot of other different cereals which are still used yes it's really impressive of the variety and diversity of the indigenous foods that you have presented and the question you were often referring to some of the content that were analysed are these compositional data publicly available we are actually compiling them we are planning to release a book on the nutrient composition perhaps we have the database for about 300 to 350 foods so this we were compiling right now wow it's an amazing amount of data that you have and they are all analytical and if I know you well enough you have not only analysed the proximate but you have analysed the vitamins and minerals and fight to chemicals as well yes actually that is the reason why I was talking about the rasamiega the small seeds which were used as you know for anistoma almond or allergic or reducing the hypertension and the organic acid content which was actually very strange because no other food has such high malek acid as much as 1.4 grams per 100 grams yeah so this there is something to do with its therapeutic values so this makes them so special yeah okay so we are coming to the end of our workshop I would like to ask everybody to make a final remark may I start with Anne no I mean thank you very much for inviting us to this webinar it was very interesting and I was very much pleased to present the work of the unit and the purpose and objective of the global hub so really hope to continue the collaboration with input in this context and I would like to thank you Ruth and all the panellists because it was very extremely interesting and very inspiring for the way forward so thank you very very much thank you Jennifer thank you Ruth for the invitation to present in this seminar it has been as Anne said a very enriching and interesting seminar it's been absolutely inspiring to hear the knowledge shared by Barbara and Longba the deep knowledge on indigenous peoples food systems and the relevance of the nutritional composition data also in better informing and using these indigenous foods yes I hope that the presentation that I gave can show really the relevance of doing more work always on nutritional composition information in the future so thank you very much thank you Jennifer Barbara thanks Ruth for indigenous peoples and traditional food systems I think indigenous peoples are the guardians of food biodiversity they are the keepers of food systems and if we want a sustainable future we have to be informed by the past and by the past it is those traditional food systems of indigenous peoples that can lead us to hopefully restoration of the planet and the future with sustainable diets and sustainable food systems so indigenous peoples studying that in the context of many different disciplines but particularly food composition is essential my message Longba what is your message well for me I think the indigenous people around the world are being exposed to globalization each of these indigenous people group have rising aspirations and they want to assimilate into the mainstream economy this actually is going to hamper the sustainability of the indigenous peoples food system which we today recognize is very important for food and nutrient security and I think to this topic that we have discussed on various things our take home message would be to really look into the sustainability of the indigenous peoples food system and how we can help in doing that thank you thank you so much to all the presenters for their inspiring presentations and last words and again thank you so much for the participants and their questions to solve for her help in organizing this meeting so with that one I would like to close and wish that this food system will continue existing over the next thousand years and the foods that we know today will not vanish but that they will continue being and being consumed and appreciated and much more of the transition will be known and publicly available so with this one thank you again to everybody and with this one we will close our seminar our webinar on indigenous peoples and their food composition thank you so much bye bye bye bye